As enjoyable as it may be, there is far more to a hamburger than a quickly char-grilled beef patty that your uncle, the self-proclaimed barbecue expert, slaps onto a store-bought bun at the family reunion every summer. In The Gourmet Burger, author Paul Gayler takes on the task of uncovering the roots of the hamburger. He does this not with the intention of taking away anything from the familiar, enjoyable standard, but to learn more about what as gone into burgers and what types of ingredients can be incorporated into them now to take them to a different level than the average backyard grill.
The book is divided up into chapters by main burger component: beef, other meats, fish and veggies. The main chapters are followed up by a wide selection of secret (and not so secret) sauces to add the finishing touches. The Ultimate Burger with the "works" has a couple of secret ingredients, but is sure to have classic burger-lovers verging on the point of uncontrollable drooling. For the more adventurous burger-eaters, or those looking for something a bit different, Bacon-Wrapped Turkey Burgers, Fajita Salmon Burgers or Vegetarian Feta Club Burgers should make for a nice change of pace.
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